Dessert
3900 recipes found
Jeffrey Morgenthaler's DIY Grenadine
This recipe contains a wholesome, 4-ingredient DIY Grenadine for better drinks at home -- plus a gutsy technique for juicing a pomegranate without seeding first.
Italian buttercream
When i discovered their wasn't an italian buttercream recipe on this site, I had to remedy that. I adore this icing, its not too sweet and perfect on any cake, or spoon!
Maialino's Olive Oil Cake
This olive oil cake recipe with citrus and Grand Marnier has a crackling crust and aromatic oil-rich middle. It's an irresistibly moist and flavorful dessert.
Alice's House Truffles 4.0
Rather than tossing the truffles in the cocoa with your hands, pour them back and forth between two bowls until coated. This Alice Medrich recipe is so easy!
DOUBLE-DIPPED CHOCOLATE DATE HEARTS WITH PINK PEPPERCORNS & TOASTED WALNUTS
These four-bite hearts are a relatively healthy chocolate treat, especially when made with dark chocolate. Soaking the dates in hot water and double-dipping them in chocolate results in a smooth consistency that mimics that of a chocolate truffle. Pink peppercorns provide pleasant crunch (together with the interior toasted nuts), though the same beautiful color contrast can be achieved with crumbled freeze-dried raspberries for a sweeter note. These are enjoyable any day of the year, not just for Valentine's Day.
White Chocolate Whipped Cream
This recipe for white chocolate whipped cream is perfect for when a dessert needs a topping that is richer than plain whipped cream, but lighter than ganache.
Milk Chocolate Whipped Cream
Sometimes a dessert needs a topping that is richer than plain whipped cream, but lighter and less intense than ganache. Start at least 4 hours, or up to a day, ahead to allow the cream to chill before you whip it. Hard to believe, but adding a little water to this mixture sharpens the flavor of the chocolate!
Dark Chocolate Whipped Cream
Sometimes a dessert needs a topping that is richer than plain whipped cream, but lighter and less intense than ganache. Start at least 4 hours, or up to a day, ahead to allow the cream to chill before you whip it.
Red Bean Paste (for Mooncakes)
A simple recipe for this classic Asian dessert ingredient. If you can use this red bean paste in something other than mooncakes like steamed buns or mochi.
Chilled Oranges in Rum-Caramel Syrup
This easy, stylish recipe is an old favorite, adapted from a recipe in a French fashion magazine circa 1972. You can serve it as you would fruit compote for brunch, or as a refreshing, light dessert after a spicy meal. Or spoon a moat of it around a scoop of vanilla or honey ice cream or a trembling spoon of panna cotta. Recipe from Pure Dessert (Artisan, 2007)
Dinosaur Kale Fruit Leather
This sweet and chewy fruit leather recipe is a perfect pre-workout snack or any-time treat. It showcases Kale in its most nutritious and nutrient-dense form.
Shortcut Cheesecake
This is exactly it. A shortcut to delicious cheesecake. So fulfilling and decadent. My family raved about this (especially the crust). Best part? Sugar free!
Raspberry Dark Chocolate Bark
This is an easy to make Raspberry Bark recipe that is very suitable to be made in bulk and be wrapped up as edible gift. It's also perfect to make with kids!
Dark Chocolate and Pomegranate Bark
Chocolate bark is the workhorse of homemade holiday gifts, and in Tom Faglon's version, he scatters fresh pomegranate seeds over the surface, where they glisten like rubies. Chewy bits of candied ginger are hidden inside the bittersweet chocolate, lying in wait to surprise you with their spiciness. Then, to make things even more interesting, Mr. Faglon strews the top with crunchy sea salt. This bark is as sweet and juicy as a box of chocolate-covered cherries, but a lot more sophisticated.
Torrone Sardo (Sardinian Nougat)
It's a simple, relaxing Torrone recipe. No watching of thermometers, no scalding syrup or defining moments. Just a gentle heat and slow, continuous stirring.
Coconut Whipped Cream
This is the most deluxe dairy-free dessert/beverage topper ever. Its success hinges on the formation of solid cream at the top of the can after refrigeration. You can sweeten it as much as you like -- I find the coconut cream has a natural sweetness to it so I hold back a bit.
Apple Chips
I borrowed the technique for these from Rivka, whose Cocoa Pear Crisps, were an early recipe contest winner. You don't need to add anything to the apples, but I often sprinkle half of them with a little cinnamon to keep things lively. Feel free to experiment with different spices like ginger, allspice, or even cardamom.
Individual, bite sized chocolate pecan "pies"
A very lazy "pie".
Gooey Chocolate Fudge Frosting Made Skinny
This recipe is so rich and decadent without the guilt! Enjoy this delicious frosting with few ingredients. It's gluten free, vegan too. Pour over your favorite cake or cupcakes and enjoy!
Healthy Pumpkin Frosting
Lately I've become slightly obsessed with topping muffins with healthy frosting. I guess a muffin is a cupcake if you add frosting, but I'm still calling them muffins so I can get away with eating them for breakfast. Since the season of all things pumpkin is upon us, I thought it'd be great to have a pumpkin frosting to top some blueberry muffins I made. Here's the link to my post/recipe: http://immaeatthat.com/2013/10/14/classic-blueberry-muffins/
Dark Chocolate Frosting
I've been using this recipe for ages and I can't really say were it came from but I do know that no baker should be without a frosting like this. It's deceptively simple to prepare; the only important part is to bring the sugar and heavy cream to a rising boil. It's thick and fudgey and hard to resist eating right out of the bowl. Let is chill and then come back to room temperature and it goes on like buttah!
Lingonberry-Poached Pears
Similar to the cranberry Americans know so well, lingonberries are an important ingredient in Scandinavian kitchens. Their tart, juicy flavor lends a warming touch to these easy poached pears, and with just a handful of ingredients, this is perfect for a weeknight dessert. (I originally posted this recipe on my Scandinavian food blog, Outside Oslo.)
Aunt Evie's Chocolate-Coffee Frosting
My great aunt made this simple chocolate-coffee frosting recipe for a simple chocolate cake at least once a week for her family. It's timelessly delicious.
The Best Chocolate Fudge Frosting
This chocolate frosting is everything you could hope for from a chocolate frosting. It cools to a thick, fudge-like consistency and in our house is used for drizzling on birthday bundt cakes. But it is also wonderful smushed onto a cupcake or covering a big bowl of ice cream and if you need some real chocolate therapy a big scoop of it definitely won't kill you!